in Dessert Recipes, Germany

Genuine Püfferkes from the Lower Rhine

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Ingredients for 5 servings:

  • 500 g flour
  • ½ liter of milk
  • 20 g yeast
  • 70 g sugar, or more, according to taste
  • 1 pinch of salt
  • 2 eggs
  • 100 g raisins
  • Cinnamon and sugar mixed for sprinkling
  • Fat for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Specialty for St. Martin

Put the flour in a bowl. Mix the yeast with a little lukewarm milk and a pinch of sugar and let it rise for 15 minutes. Then, using the dough hook of a stand mixer, combine the pre-dough with the remaining milk, flour, remaining sugar, a pinch of salt, and 2 eggs and knead thoroughly. Let it rise for another 15 minutes. Add the washed and floured raisins and stir in. Using a ladle, place portions of dough into a deep fryer with hot oil and fry, turning occasionally. Then immediately coat in a sugar and cinnamon mixture. The puff pastry tastes best when still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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